Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals


  • Gulmaida Karimova Standardization, Certification and Metrology" (by industry), Technical Faculty, Department of Standardization, Metrology and Certification NAO, Kazakh Agrotechnical University named after S. Seifullin, Kazakhstan https://orcid.org/0000-0002-7190-8847
  • Rimma Niyazbekova Standardization, Certification and Metrology" (by industry), Technical Faculty, Department of Standardization, Metrology and Certification NAO, Kazakh Agrotechnical University named after S. Seifullin, Kazakhstan
  • Khaldun Al Azzam The University of Jordan, Department of Chemistry, School of Science, 11942 Amman, Jordan, https://orcid.org/0000-0003-4097-6991
  • El-Sayed Negim Satbayev University, School of Petroleum Engineering, 22 Satpayev Street, 050013 Almaty, Kazakhstan; School of Materials Science and Green Technologies, Kazakh-British Technical University, 59 Tole bi St., 050000, Almaty, Kazakhstan, https://orcid.org/0000-0002-4370-8995




pasta, cooking, time, quality indicators, shape, safety, standardization documents


The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies.


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How to Cite

Karimova, G., Niyazbekova, R., Al Azzam, K., & Negim, E.-S. (2024). Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals. Potravinarstvo Slovak Journal of Food Sciences, 18, 122–138. https://doi.org/10.5219/1933